Overnight Bran Muffins

Yield: 2 dozen (serving size: 1 muffin)

Ingredients

• 4  cups  (6 ounces) wheat bran flakes cereal with raisins
• 2 1/2  cups  all-purpose flour
• 1 1/2  teaspoons  baking soda
• 1  teaspoon  salt
• 1  cup  mixed dried fruit
• 1/2  cup  "measures-like-sugar" calorie-free sweetener
• 2  cups  nonfat buttermilk
• 1/4  cup  vegetable oil
• 2  large eggs, lightly beaten
• Cooking spray

Preparation

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until dry ingredients are moistened. Cover and chill at least 8 hours.

Preheat oven to 400°.

Spoon batter into 24 muffin cups coated with cooking spray, filling about three-fourths full. Bake at 400° for 14 to 15 minutes or until golden. Remove muffins from pans immediately, and serve warm.

Tip: You can make this muffin batter ahead and store it in the refrigerator up to three days.

Nutritional Information

Calories:

126 (0.0% from fat)

Fat:

3.2g (sat 0.5g,mono 0.0g,poly 0.0g)

Protein:

3.1g

Carbohydrate:

22g

Fiber:

1.9g

Cholesterol:

18mg

Iron:

0.0mg

Sodium:

227mg

Calcium:

0.0mg